Ratatouille Casserole

Try this Ratatouille Casserole recipe, or contribute your own. "Main dishes" and "Bh&g magazi" are two of the tags cooks chose for Ratatouille Casserole.

Cuisine: AmericanMain Ingredient: Pasta

(0, 0) (reviews)

3 people want to try | 5 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 1 hours
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 10 Servings

1 mdGreen pepper; cubed

2 tbCooking oil

1 cZucchini; thinly sliced

1 smEggplant; peeled and cubed

3 cCooked turkey; diced

2 1/2 cHerb-seasoned stuffing

2 cSwiss cheese; shredded

2 Whole tomatoes; seeded and

1 cMushrooms; sliced

1 tsItalian seasoning; crushed

1 Garlic; minced

1 lgOnion; coarsely chopped

Ratatouille Casserole Preparation

1. Place the croutons in a greased 12 x 7 1/2 x 2-inch baking dish; set aside. 2. In skillet cook onion and garlic in hot oil. Add eggplant, pepper, and zucchini. Cook and stir 5 minutes. 3. Add tomatoes and mushrooms; cook 1 minute. 4. Stir in remaining ingredients, *EXCEPT* cheese. Cook 1 minute. 5. In same baking dish, layer 1/2 cup cheese, half of turkey mixture, 1 cup cheese, then remaining turkey. 6. Bake, covered, in 350 degree Fahrenheit oven for 30 minutes. 7. Top with remaining cheese. Bake 10 minutes. 8. Let stand 5 minutes. This recipe was submitted by Ms. Sloboden to Better Homes and Garden Magazine, issue unknown. Recipe by: Kayleen L. Sloboden, Puyallup, Wash. Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997